Good Morning! It’s dumping snow here in Virginia and the road conditions have given me the opportunity to make a breakfast that takes more than 3 minutes to prep. I have been dying to try these “3 Ingredient Pancakes” that have been all over the web lately. The majority of recipes call for about 1 banana, 1 egg and a tiny pinch of baking powder. I dressed the recipe up a bit. Here is what you will need for my version:
- 1 ripe banana (mine was freckled with brown spots)
- 1 egg
- 1 tiny pinch of baking powder (about 1/8 tsp)
- 1 tablespoon of almond butter (I used Trader Joe’s Raw Unsalted Crunchy)
- 3 dashes of cinnamon
1) Put all the ingredients in a bowl and mix
2) Heat your pan, grease it up and spoon about 2 tablespoons of the batter into the pan. I used Trader Joe’s Coconut Oil Cooking Spray. Coconut oil is great to use on pancakes because you get a subtle hint of the flavor.
3)Cook, Flip and then onto the next cake! I made a total of 5 cakes, one of which was ugly and defective so I ate it before I took my final picture.
Tip: Keep the pancakes small, it will prevent them from breaking as you flip.
How does it taste?
- Natural: It does not taste like an IHOP pancake. However, I did like it more than my almond flour pancakes I have made in the past.
- The banana makes it sweet, I did not need syrup. If you prefer syrup, go with organic maple syrup and make it worth the calories.
- It’s much more dense, not light and fluffy like your traditional pancake.
- Overall I really enjoyed these cakes!
- I tried adding raisins to one cake and it just fell apart. So keep these simple and just add toppings after you cook!.
- Flip it really fast, the density of the cakes make them prone to breaking.
- Play around with ingredients! If you don’t have almond butter try all natural peanut butter or any nut butter you may have at home. I wonder how coco powder would work in these? Yummm